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Friday, May 30

Soba noodles with miso-roasted tomatoes

Canola
1/3 cup
Vinegar, unseasoned rice
3 tablespoons
Miso, light yellow
2 tablespoons
Ginger, peeled, minced
1 tablespoon
Oil, toasted sesame
1 tablespoon
Honey
1 tablespoon
Lime zest, finely grated
2 teaspoons
Lime juice
2 tablespoons
Salt, kosher

Tomatoes, cherry
2 pints
Soba noodles
8 ounces
Green onions, thinly sliced
4
Sesame seeds, toasted
1 tablespoon
  1. Preheat to 425F.
  2. In a bowl, whisk the canola, vinegar, miso, ginger, sesame oil, honey, lime zest and juice until smooth; season with salt.
  3. On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing; season with salt.
  4. Roast for 20 minutes, stirring, until the tomatoes are charred in spots.
  5. Scrape into a large bowl.
  6. Cook the soba in boiling water until al dente, about 4 minutes.
  7. Drain and cool under running water.
  8. Add the soba, green onions, and half of the remaining miso dressing to the tomatoes, and toss well.
  9. Season with salt, transfer to a platter, and garnish with sesame seeds.
  10. Serve with remaining dressing.
Recipe from Food&Wine Magazine, April 2014.

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